The ConsuMEER study: a randomised trial towards the effectiveness of protein-rich ready-made meals and protein-rich dairy products in increasing protein intake of community-dwelling older adults after switching from self-prepared meals towards ready-made meals

• Published in: Journal of nutritional science (Cambridge) Vol. 8; p. e30
• Main Authors: Borkent, Jos W, Beelen, Janne, Linschooten, Joost O, Roodenburg, Annet J C, de van der Schueren, Marian A E
• Format: Journal Article
• Language: English
• Published: England Cambridge University Press 01.01.2019
• Subjects: Community-dwelling older adults; Exercise; Food processing industry; Home-delivered meals; Meals; Meals-on-wheels; Nutritional status; Older people; Protein-rich products; Ready-made meals; Studies; Undernutrition; Community-dwelling older adults; T2, 4 weeks after start of intervention; T1, 2 weeks after start of intervention; LASA, Longitudinal Ageing Study Amsterdam; Undernutrition; SNAQ65+, Short Nutritional Assessment Questionnaire 65; SCREEN II, Seniors in the Community: Risk evaluation for eating and nutrition, version II; Meals-on-wheels; Protein-rich products; Home-delivered meals; DNFCSOA, Dutch National Food Consumption Survey Older Adults; Ready-made meals; BW, body weight; LAPAQ, Longitudinal Ageing Study Amsterdam Physical Activity Questionnaire; MMSE, Mini Mental State Examination; Nutritional status
• ISSN: 2048-6790; 2048-6790
• DOI: 10.1017/jns.2019.27

The risk of undernutrition in older community-dwelling adults increases when they are no longer able to shop or cook themselves. Home-delivered products could then possibly prevent them from becoming undernourished. This single-blind randomised trial tested the effectiveness of home-delivered protein-rich ready-made meals and dairy products in reaching the recommended intake of 1·2 g protein/kg body weight (BW) per d and ≥25 g of protein per meal. Community-dwelling older adults ( 98; mean age 80·4 (sd 6·8) years) switched from self-prepared to home-delivered hot meals and dairy products for 28 d. The intervention group received ready-made meals and dairy products high in protein; the control group received products lower in protein. Dietary intake was measured at baseline, after 2 weeks (T1), and after 4 weeks (T2). Multilevel analyses (providing one combined outcome for T1 and T2) and logistic regressions were performed. Average baseline protein intake was 1·09 (se 0·05) g protein/kg BW per d in the intervention group and 0·99 (se 0·05) g protein/kg BW per d in the control group. During the trial, protein intake of the intervention group was 1·12 (se 0·05) g protein/kg BW per d compared with 0·87 (se 0·03) g protein/kg BW per d in the control group (between-group differences < 0·05). More participants of the intervention group reached the threshold of ≥25 g protein at dinner compared with the control group (intervention T1: 84·8 %, T2: 88·4 % control T1: 42·9 %, T2: 40·5 %; < 0·05), but not at breakfast and lunch. Our findings suggest that switching from self-prepared meals to ready-made meals carries the risk of a decreasing protein intake, unless extra attention is given to protein-rich choices.